In this issue

foodService India, the Indian edition of foodService Europe & Middle East, is India's most authoritative trade publication on the HoReCa sector in India. This magazine is a comprehensive source of industry information, market trends & insights and takes stock of the Indian foodservice sector in a holistic manner. It also serves to create a platform for all stakeholders in the foodservice sector to initiate discussions, collaborate and work in unison. The target readers of the magazine are the high potential decision makers of the hospitality industry. This magazine is distributed to Managing Directors, CEO's, Directors, GMs, F&B Managers, Executive Chefs and other decision makers of food brands, restaurant chains, institutional caterers, hotel chains, pubs, bars, taverns, food suppliers, interior designers& architects.

India Food Forum 2018 Concludes With A Crescendo

The 2018 chapter of India Food Forum, held from 17-19 January at Bombay Exhibition Centre, was a landmark milestone for India’s food retail industry.

6 mins

Study: Mass Individuality Shapes The Future

‘Restaurant 2025: Seven Foodservice Trend Statements’: this is the title of an exclusive study commissioned by Internorga on the occasion of its 90th birthday to take a wellfounded look into the future. The study was conducted by the GDI Gottlieb Duttweiler Institute in Zurich, Switzerland, and is meant as a long-term outline of the new competitive structures brought about by the individualization of the masses. Central statement: food is lifestyle.

3 mins

Kitchen Incubator: A Unique Platform For Culinary Innovations

The concept of kitchen incubators is new to the Indian foodservice market but they can be an exceptional way to sustain the rise of specialty products and a simple and affordable platform for entrepreneurs and aspiring chefs to enter the market and introduce new fl avors, work on refreshing food ideas and bring a personalized touch to the food menu besides creating unique ways of cooking and conceptualizing food. 

3 mins

Bringing Tech To A Bar Concept With Amazing Results

With a keen insight into restaurants and their trends, restaurateur Mihir Desai’s 7,000-square feet outlet – The Bar Stock Exchange at Kamala Mills, Mumbai – has proved to be a roaring hit with the city’s eating-out crowd. In just over two years of operation, the TBSE app has been downloaded over five lakh times so far and the brand has expanded to 10 outlets across popular dining hotspots in the city. In deference to the brand’s soaring popularity, Desai and his partner have decided to take the brand to more new places in the city and beyond. “We are working on new bar models and concepts, which will launch soon,” shares Desai, in a chat with FoodService India.​​​​

4 mins

Pasta Perfect

Let’s be honest: nothing can compare to the texture and taste of fresh pasta. But what if restaurant resources don’t allow in-house production? Ebrofrost – the joint venture between German pasta producer Keck Spezialitäten and Danish rice and grains specialist Danrice – holds the answer: Individually Quick Frozen (IQF) pasta. It has all the benefits of fresh pasta combined with the advantage of reliable calculation and speed of service. 

4 mins

With Four Decades In Operation, We Are A Cult Name In Sizzlers Category

FoodService India spoke to Kailash Seth, Managing Partner, Kobe Sizzlers, about the restaurant chain’s brand value proposition, its most popular offerings and what he considers to be the brand’s most distinguishing achievements.

1 min

Tools To Grow The Restaurant Business

The F&B industry is witnessing tremendous growth assisted by technology in areas such as customer engagement, data analysis, quick service, and others.

2 mins

Good Food And Great Service Get Noticed Always

Jaswinder Narang, Complex General Manager, Sheraton Grand Pune Bund Garden Hotel and Le Méridien Mahabaleshwar Resort & Spa, spoke to FoodService India about how good service standards add to the food and beverage reputation of a hotel and create an impact on its overall business proposition.

3 mins

Multiplexes And Food Business

In-cinema dining is turning out to be serious business as F&B contributes around 30% of the total revenue that any multiplex chain earns. The amount which people spend on tickets is similar to the one they spend on food and that‘s how the business becomes sustainable.

4 mins

I Firmly Believe In The Message That NRAI Has Been Sending Out Of Late United We Stand: Aseem Grover

An ex-Army Officer, he decided to leave his job in order to embark upon the adventure of setting up The Big Chill Café along with his wife, Fawzia. Aseem Grover, Owner, The Big Chill Café, shares his journey until now.

3 mins

Read all stories from foodService India

foodService India Magazine Description:

foodService India, the Indian edition of foodService Europe & Middle East, is India's most authoritative trade publication on the HoReCa sector in India. This magazine is a comprehensive source of industry information, market trends & insights and takes stock of the Indian foodservice sector in a holistic manner. It also serves to create a platform for all stakeholders in the foodservice sector to initiate discussions, collaborate and work in unison. The target readers of the magazine are the high potential decision makers of the hospitality industry. This magazine is distributed to Managing Directors, CEO's, Directors, GMs, F&B Managers, Executive Chefs and other decision makers of food brands, restaurant chains, institutional caterers, hotel chains, pubs, bars, taverns, food suppliers, interior designers& architects.